1 c Butter
1 c Brown sugar, packed
8 oz Chopped dates
1 Egg
3 c Crispy rice cereal
1 c Coconut flakes
1/2 c Maraschino cherries
Drained, chopped
1 tb Vanilla extract
2 1/2 c Coconut flakes — for
Rolling
In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar
and dates; remove from heat. Stir in the egg. Return to the heat; continue
cooking over medium heat, stirring constantly, for 4 to 6 minutes until the
mixture comes to a full boil. Boil, stirring constantly, for 1 minute;
remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla
extract until moistened. Let stand for 10 minutes. Shape rounded
teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining
coconut.
Yields
60 Servings